Image of a bowl of "food" filled with crickets, silkworm pupae noodles, and mealworms
Antonis Achilleos
Paired Texts,

Would You Eat This?

Could bugs one day become a staple in the American diet?

By Kristin Lewis
From the February 2024 Issue

Learning Objective: to synthesize key ideas from two nonfiction articles

Complexity Factors
  • Purpose
    The first article explores the question of whether bugs might one day become a staple of the American diet. The second article explains the science behind disgust.
  • Language Conventionality and Clarity
    Vocabulary: The article contains higher-level vocabulary words such as cultural, defects, delectable, delicacy, revulsion, scrumptious, and vital.
  • Knowledge Demands
    The first article refers to Greeks, ancient Chinese emperors, Mexico City, Europe, the U.N., sushi, and various insects such as cicadas and mealworms. The second article refers to a psychologist, China, and eels.
Lexiles: 990L, 820L
Featured Skill: Synthesis,
Other Key Skills: key ideas and details, supporting a claim, compare and contrast, problem and solution
Common Core Standards
  • Anchor Standards
    R.1, R.2, R.3, R.4, R.5, R.6, R.7, R.9, W.2, SL.1, SL.4
  • Grade 6
    RI.6.1, RI.6.2, RI.6.3, RI.6.4, RI.6.5, RI.6.6, RI.6.7, RI.6.9,W.6.2, SL.6.1, SL.6.4
  • Grade 7
    RI.7.1, RI.7.2, RI.7.3, RI.7.4, RI.7.5, RI.7.6, RI.7.7, W.7.2, SL.7.1, SL.7.4
  • Grade 8
    RI.8.1, RI.8.2, RI.8.4, W.8.2, W.8.4, RI.8.5, RI.8.6, RI.8.7,W.2, SL.8.1, SL.8.4
TEKS Standards
  • Grades 6, 7, 8
    1c, 1d, 2a, 2b, 3a, 4a, 5a, 5b, 5c, 5d, 5e, 5f, 5g, 5h, 5i, 6a, 6b, 6c, 6d, 6e, 6f, 6g, 6h, 6i, 6j, 8d, 8f, 9a, 9b, 9c, 9d, 9e, 9f, 10a, 10b, 10c, 10d, 10e, 11a, 11b, 11c, 11d, 12d, 12e, 12f, 12g, 12i, 12j

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Lexile® measure

  • 990L
  • 820L
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Reading Level (820L)
AS YOU READ

Think about why eating insects is uncommon in the U.S.

Would You Eat This?

Many experts say insects are the food of the future. Does that mean you’ll be eating crickets for dinner someday?

By Kristin Lewis

In your hand, you hold a piece of toast topped with something that looks like beans. You inhale the pleasant buttery scent. Your stomach starts to rumble in anticipation. You chomp down. 

Instantly, the crispy morsels explode in your mouth, releasing their flavorful, creamy insides. The taste is distinctly nutty. 

Congratulations! You have just swallowed a bunch of mealworms.

Now hold on. Don’t be grossed out. Mealworms can be quite scrumptious. Eating them—or other insects, like crickets, caterpillars, or bees—might sound strange to you, but it’s quite ordinary in many parts of the world. Some people grill or fry these bugs, while others prefer them live. 

Creepy-crawly critters aren’t loved just for their delicious flavors, though. They’re also highly nutritious. Plus, studies show that eating them is easy on the environment. 

But can entomophagy—that is, bug eating—ever become popular in America?

You’re holding a piece of toast. It’s topped with something that looks like beans. It has a pleasant buttery scent. Your stomach rumbles in anticipation. You chomp down. 

The crispy morsels explode in your mouth, releasing their creamy insides. The taste is distinctly nutty. 

Congratulations! You just ate a bunch of mealworms.

Now hold on. Don’t be grossed out. Mealworms can be scrumptious. Eating them might sound strange to you. Eating other insects—like crickets, caterpillars, or bees—might also sound strange. But it’s common in many parts of the world. Some people grill or fry these bugs, while others prefer them live. These critters are delicious and highly nutritious. Plus, studies show that eating them helps the environment. 

But can entomophagy—that is, bug eating—ever become popular in America?

Prized Delicacy

Prized Delicacy

Shutterstock.com

Humans have been eating insects for many thousands of years. For most prehistoric peoples around the world, insects were likely an important food source. Later, bugs became a prized delicacy in many cultures. Ancient Romans feasted on beetle grubs. The Greeks loved grasshoppers. Ancient Chinese emperors dined on cicadas. 

When hunter-gatherers first arrived in Northern Europe, however, the land was mostly frozen, and few insects were available. So these early Europeans relied on other sources of protein, like meat and fish, and eating insects fell out of favor. 

Thousands of years later, when Europeans arrived in the Americas, they brought their food preferences with them—which is why most Americans today would cringe at the thought of biting into a wriggling worm. Still, entomophagy remains common in many parts of the world. Travel to Mexico City and ask to sample escamoles—ant eggs—fried in butter and spices and served with tortillas. In Uganda, try termites steamed in banana leaves and served de-winged. Indeed, more than 2,000 species of insects are eaten around the globe; some of the most popular include beetles, wasps, grasshoppers, and caterpillars. The United Nations (U.N.) estimates that at least 2 billion people—about a quarter of the world’s population—eat insects regularly.

Humans have been eating insects for thousands of years. For most prehistoric peoples, insects were likely an important food source. Later, bugs became a prized delicacy in many cultures. Ancient Romans feasted on beetle grubs. The Greeks loved grasshoppers. Ancient Chinese emperors dined on cicadas. 

But when hunter-gatherers first arrived in Northern Europe, the land was mostly frozen. Few insects were available. So these early Europeans ate meat and fish. 

Thousands of years later, Europeans arrived in the Americas. They brought their food preferences with them. That’s why most Americans today would cringe at the thought of biting into a worm. Still, entomophagy remains common around the world. In Mexico City, escamoles—ant eggs—fried in butter and spices are served with tortillas. In Uganda, termites steamed in banana leaves are served de-winged. Indeed, more than 2,000 species of insects are eaten around the globe. Some of the most popular include beetles, wasps, grasshoppers, and caterpillars. The United Nations (U.N.) estimates that at least 2 billion people—about a quarter of the world’s population—eat insects regularly. 

Shutterstock.com

Fried Grasshoppers

Eaten in: Mexico

Tastes like: shrimp

Little Monsters

Little Monsters

If insects are so delectable, why don’t Americans just start eating them? One reason is that from a young age, many of us are taught to stay away from insects like bees, scorpions, and ticks, which can sting and bite us and sometimes spread diseases. We have come to see bugs as little monsters. But as long as they’re carefully raised, cleaned, and cooked—the same steps necessary to safely consume chicken or beef—many insects are perfectly safe to eat.

In fact, Americans eat insects already, possibly every day—just not on purpose. That’s because the U.S. Food and Drug Administration allows processed foods, everything from peanut butter to frozen veggies, to contain a certain number of “defects,” including bug larvae and bug parts. (A 16-ounce box of spaghetti is allowed to contain up to 450 insect fragments!) 

But even with that in mind, you would hardly be alone if the idea of intentionally eating bugs turns your stomach.

If insects are so delectable, why don’t Americans eat them? One reason is that many of us were taught to stay away from insects like bees, scorpions, and ticks. That’s because they can sting and bite us and sometimes spread diseases. We see bugs as little monsters. But as long as they’re carefully raised, cleaned, and cooked, many insects are perfectly safe to eat.

In fact, Americans eat insects already—just not on purpose. The U.S. Food and Drug Administration sets rules for making processed foods, such as peanut butter and frozen veggies. The agency allows processed foods to contain a certain number of “defects,” including bug larvae and bug parts. A 16-ounce box of spaghetti is allowed to contain up to 450 insect fragments!

Even so, you would hardly be alone if the idea of intentionally eating bugs turns your stomach. 

Shutterstock.com

Fried Scorpions

Eaten in: China

Tastes like: fishy potato chips 

Candy-Coated Scorpions

Candy-Coated Scorpions

Shutterstock.com

Cricket flour can be used in pancakes, cookies, and other baked goods.

Aside from the ick factor, there are other challenges to popularizing insect eating in the U.S. For one, our country doesn’t have much of a system to support farming bugs. Few people know how to do it, and there aren’t many places to buy the necessary equipment. 

That’s not to say you can’t purchase edible bugs here. Over the past decade, dozens of edible-insect companies have been started in the U.S. You can now buy energy bars made from cricket protein, BBQ-flavored mealworms, candy-coated scorpions, and sweet-and-salty ant brittle. 

For the most part, however, the supply of edible insects in the U.S. remains small. As a result, insect-based products are expensive. Chirps chocolate chip cricket cookie mix costs $17 for a 13.5-ounce bag. That’s about four times more expensive than the comparable amount of regular chocolate chip cookie mix. For this reason alone, few families are likely to add insects to their grocery lists.

It’s not just the ick factor. There are other challenges to popularizing insect eating in the U.S. For one, our country doesn’t have a strong system to support farming bugs. Few people know how to do it. And there aren’t many places to buy the equipment. 

That’s not to say you can’t purchase edible bugs here. Over the past decade, dozens of edible-insect companies have been started in the U.S. You can now buy energy bars made from cricket protein, BBQ-flavored mealworms, candy-coated scorpions, and sweet-and-salty ant brittle. 

However, the supply of edible insects in the U.S. remains small. As a result, insect-based products are expensive. Chirps chocolate chip cricket cookie mix costs $17 for a 13.5-ounce bag. That’s about four times more expensive than a regular cookie mix. For this reason alone, few families are likely to add insects to their grocery lists.

Thousands of Eggs

Thousands of Eggs

Yet prices will eventually fall if more Americans choose to eat bugs. And the nutritional benefits of eating bugs give us a good reason to do so. 

Many species are rich in protein, iron, fiber, and other essential nutrients. Cicadas contain the same amount of protein per pound as beef. (Of course, you’d have to eat about 230 cicadas to get the amount of protein in a 12-ounce steak.) Many insects are also gluten-free—making insect-based flour an ideal baking ingredient for those with gluten allergies. 

There are other reasons for Americans to consider eating bugs. For starters, farming insects puts less strain on the environment than farming animals for meat. Raising chickens, cows, and pigs requires a tremendous amount of water, land, and energy—largely because raising animals also means growing food for them to eat. Farming insects requires far fewer resources. 

Consider the cricket. It takes one gallon of water and two pounds of feed to produce one pound of cricket meat; it takes nearly 2,000 gallons of water and 10 pounds of feed to produce one pound of beef. 

What’s more, insects grow and reproduce much faster than cattle or poultry. Some bugs can lay thousands of eggs at a time—and it can take just days for some species to reach adulthood. That means insect farmers can produce large amounts of food very quickly, something experts predict will prove essential in the future as the global population continues to climb. 

According to the U.N., the number of humans living on our planet is expected to reach a whopping 9.8 billion by 2050. Keeping everyone fed will require a 70 percent increase in our food supply—and insects could play an important role in that.

But prices will fall if more Americans choose to eat bugs. And the nutritional benefits of eating bugs is a good reason to do so. 

Many species are rich in protein, iron, fiber, and other essential nutrients. Cicadas contain the same amount of protein per pound as beef. (Of course, you’d have to eat about 230 cicadas to get the amount of protein in a 12-ounce steak.) Many insects are also gluten-free. So insect-based flour is a useful baking ingredient for those with gluten allergies. 

There are other reasons for Americans to consider eating bugs. For starters, farming insects is better for the environment than farming animals for meat. Raising chickens, cows, and pigs requires a huge amount of water, land, and energy. Why? Raising animals also means growing food for them to eat. Insects require far fewer resources. 

Consider the cricket. It takes one gallon of water and two pounds of feed to produce one pound of cricket meat. But it takes nearly 2,000 gallons of water and 10 pounds of feed to produce one pound of beef. 

Also, insects grow and reproduce much faster than cattle or poultry. Some bugs can lay thousands of eggs at a time. Some species reach adulthood in days. That means insect farmers can produce large amounts of food very quickly. Experts predict this will become important in the future as the global population continues to climb. 

According to the U.N., the number of humans living on our planet will likely reach a whopping 9.8 billion by 2050. Keeping everyone fed will require a 70 percent increase in our food supply. Insects could play an important role in that.

Shutterstock.com

Roasted Larvae

Eaten in: Thailand

Tastes like: nutty mushrooms

Crunchy Snack

Crunchy Snack

Shutterstock.com

Despite the benefits of bug eating and how tasty bugs might be, it’s hard to imagine a future in which insects are a staple of the American diet. To many, the idea of snacking on a handful of crunchy fried grasshoppers or dunking a warm cricket cookie in a cold glass of milk just isn’t appetizing. 

Then again, when sushi first arrived in the U.S., many Americans were disgusted by the idea of eating raw fish. Now there are more than 19,000 sushi restaurants across the country. Sushi is a $27 billion industry! 

So who knows? Maybe one day, you and your family will sit down to a delicious dinner of beetle pasta.

Yet, it’s hard to imagine a future in which most Americans eat bugs. To many, the idea of snacking on a handful of crunchy fried grasshoppers just isn’t appetizing. 

Then again, when sushi first arrived in the U.S., many Americans were disgusted by the idea of eating raw fish. Now there are more than 19,000 sushi restaurants across the country. Sushi is a $27 billion industry!

So who knows? Maybe one day, you and your family will sit down to a delicious dinner of beetle pasta.

Gross! Yuck! Ew! 

The fascinating science behind what we do—and do not—find disgusting

By Kristin Lewis

Shutterstock.com

A dirty toilet. A puddle of puke. A plate of rotting meat stinking up the fridge. You probably find these things disgusting. Most people do. 

Disgust is a natural human response. It’s that feeling of being grossed out, of revulsion, of ew-ew-ew-get-that-away-from-me. When you feel disgust, you might wrinkle your nose, gag, feel queasy, or jump back.

But have you ever wondered why we feel disgust at all? And how something that one person finds gross—like olives or shrimp or eggs—can be delicious to someone else? 

Turns out, disgust is a complicated and vital emotion—one that helps keep us safe. But when it comes to trying new things, disgust can also get in our way.

A dirty toilet. A puddle of puke. A plate of rotting meat in the fridge. You probably find these things disgusting. Most people do. 

Disgust is a natural human response. It’s that feeling of being grossed out, of revulsion, of ew-ew-ew-get-that-away-from-me. When you feel disgust, you might wrinkle your nose, gag, feel queasy, or jump back.

But why do we feel disgust at all? And why is something that one person finds gross—like olives or shrimp—delicious to someone else? 

Turns out, disgust is a vital emotion. It helps keep us safe. But it can also get in our way for trying new things.

Survival Tool

Survival Tool

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At its core, disgust is your body’s way of saying “Caution!” or “Don’t touch that.” According to Joshua Ackerman, a psychologist at the University of Michigan, “In most societies, people are disgusted by vomit, feces, and rotting meat.” Why these things in particular? Because they are often full of germs and parasites. “Feeling disgust keeps us from touching them,” he says. 

In other words, disgust helps you steer clear of stuff that can make you sick. It’s what stops you, for example, from eating moldy bread. This response likely helped our distant ancestors survive by signaling to them what was harmful.

Disgust is your body’s way of saying “Caution!” or “Don’t touch that.” Joshua Ackerman is a psychologist at the University of Michigan. He says, “In most societies, people are disgusted by vomit, feces, and rotting meat.” Why? They are often full of germs and parasites. “Feeling disgust keeps us from touching them,” he says. 

In other words, disgust helps you stay away from stuff that can make you sick. It stops you, for example, from eating moldy bread. This response likely helped our distant ancestors to survive. It signaled to them what was harmful.

Culture and Experience

Culture and Experience

Shutterstock.com

But what we find gross, especially when it comes to food, is also shaped by our cultural background. Cheese, for example, is a big part of the American diet; the average American eats about 40 pounds of cheese a year. In China, where milk isn’t traditionally part of people’s diets, the idea of eating cheese is revolting to many. After all, cheese is made by letting milk go sour. 

Our prior experiences are also a factor. If you ate something and later threw it up, you might not be able to stand the sight of that food for many years. 

What’s more, our response to things we initially find gross can change the more we’re exposed to them. Think of nurses who aren’t disgusted by blood and pus. Nurses see wounds all the time at work, so they become accustomed to them. 

Still, it can be difficult to overcome disgust when it comes to food, particularly foods we’re not familiar with. That’s because our brains might be saying, “This is different! Be careful!” Yet over time, if you give a food a chance, you might come to like it. Or you might not. 

What’s important is to respect the fact that we all have different tastes. So, for instance, rather than thinking of jellied eels (a traditional British dish) as a blob of slimy nastiness, think of it as a yummy meal—for someone else.

Our cultural background also affects what we find gross. Cheese, for example, is a big part of the American diet. The average American eats about 40 pounds of cheese a year. In China, milk is not a part of most people’s diets. The idea of eating cheese is revolting to many of them. After all, cheese is made by letting milk go sour. 

Our experiences are also a factor. Imagine you ate something and then threw up. You might not be able to stand the sight of that food for years.

But our response to things we find gross can change the more we’re exposed to them. Think of nurses who aren’t disgusted by blood and pus. Nurses see wounds all the time at work. So they become used to them.

Still, it can be difficult to overcome disgust, particularly with foods we’re not familiar with. That’s because our brains are saying, “This is different! Be careful!” Yet over time, if you give a food a chance, you might come to like it. Or you might not.

What’s important is to respect that we all have different tastes. So, for instance, rather than thinking of jellied eels (a traditional British dish) as a blob of slimy nastiness, think of it as a yummy meal—for someone else.

Icon of a lightbulb

Writing Prompt 

Do you think insects could ever become a staple of the American diet? Why or why not? Draw from both “Would You Eat This?” and “Gross! Yuck! Ew!” to support your ideas. 

Writing Prompt 

Do you think insects could ever become a staple of the American diet? Why or why not? Draw from both “Would You Eat This?” and “Gross! Yuck! Ew!” to support your ideas. 

This article was originally published in the February 2024 issue.

This article was originally published in the February 2024 issue.

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Activities (8)
Preparing to Read
Reading and Discussing
Skill-Building Activities
The Core Skills Workout
Quizzes (1)
Answer Key (1)
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Activities (8)
Preparing to Read
Reading and Discussing
Skill-Building Activities
The Core Skills Workout
Quizzes (1)
Answer Key (1)
Step-by-Step Lesson Plan

Close Reading, Critical Thinking, Skill Building

Download the Lesson Plan

Table of Contents

1. Prepare to Read

2. Read and Discuss

3. Write About It

4. Connected Reading

Essential Questions: What role does food play in our lives? How can we demonstrate respect for other cultures? How can we contribute to a more sustainable future?

Essential Questions: What role does food play in our lives? How can we demonstrate respect for other cultures? How can we contribute to a more sustainable future?

1. PREPARE TO READ (20 MINUTES)

Do Now: Journal (5 minutes)

  • Project the prompts below. Have students choose one prompt to respond to.

    • Think of a food you absolutely love but which you think someone else might find gross. Draw a picture of this food and write a description of it. Share why you enjoy it so much, and try to convince someone who has never tried it to give it a chance. What might surprise them about its taste?

    • Have you ever eaten insects? Describe the experience. If you haven’t eaten insects, would you? Why or why not?

    • Have you ever thought a food was totally disgusting—until you tried it? Describe the food and explain why you didn’t think you’d like it and what happened when you tried it.

    • Is there any food you used to like but because of a certain experience can no longer bring yourself to eat? Describe the food and the experience. 

  • Invite volunteers to share their responses.

Preview Vocabulary (10 minutes)

  • Project the Google Slides version of Vocabulary: Definitions and Practice on your whiteboard. Review the definitions and complete the activity as a class. Highlighted words: cultural, defects, delectable, delicacy, revulsion, scrumptious, vital. Audio pronunciations of the words and a read-aloud of the definitions are embedded on the slides. Optionally, print the PDF version or share the slideshow link directly to your LMS and have students preview the words and complete the activity independently before class.

Watch a Video (5 minutes)

  • Project the video “Edible Insects” at Scope Online.

Do Now: Journal (5 minutes)

  • Project the prompts below. Have students choose one prompt to respond to.

    • Think of a food you absolutely love but which you think someone else might find gross. Draw a picture of this food and write a description of it. Share why you enjoy it so much, and try to convince someone who has never tried it to give it a chance. What might surprise them about its taste?

    • Have you ever eaten insects? Describe the experience. If you haven’t eaten insects, would you? Why or why not?

    • Have you ever thought a food was totally disgusting—until you tried it? Describe the food and explain why you didn’t think you’d like it and what happened when you tried it.

    • Is there any food you used to like but because of a certain experience can no longer bring yourself to eat? Describe the food and the experience. 

  • Invite volunteers to share their responses.

Preview Vocabulary (10 minutes)

  • Project the Google Slides version of Vocabulary: Definitions and Practice on your whiteboard. Review the definitions and complete the activity as a class. Highlighted words: cultural, defects, delectable, delicacy, revulsion, scrumptious, vital. Audio pronunciations of the words and a read-aloud of the definitions are embedded on the slides. Optionally, print the PDF version or share the slideshow link directly to your LMS and have students preview the words and complete the activity independently before class.

Watch a Video (5 minutes)

  • Project the video “Edible Insects” at Scope Online.

2. READ AND DISCUSS (45 MINUTES)

“Would You Eat This?”

  • Invite a volunteer to read the As You Read box on page 22 or at the top of the digital story page.

  • Read the article once as a class. (Differentiation: Share the lower-Lexile version of the article.) Optionally, have students listen to the audio read-aloud while they follow along. The read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.

  • Divide students into groups to read the article again and respond to the following Close-Reading and Critical-Thinking Questions, also located in the Resources tab.

Close-Reading Questions (25 minutes)

  1. What is entomophagy’s role in various cultures around the world? (key ideas and details) People around the world have been eating insects for a very long time. In the past, some cultures considered insects to be special treats. Today many people still eat bugs. In fact, more than 2,000 types of insects are eaten around the world. About 2 billion people, which is a quarter of all the people on Earth, include insects in their meals. So while many Americans may view entomophagy as strange, it is obviously seen as quite normal in many places.
  2. The introduction states that “eating [bugs] is easy on the environment.” How is this claim supported in the article? (supporting a claim) First, the article mentions that farming insects requires fewer resources (land, water, energy) than farming traditional livestock. For example, the article states that raising crickets for meat takes significantly less water and feed than raising cattle for beef. Second, the article explains that because insects grow and reproduce so quickly, farmers can produce large amounts of them efficiently. 
  3. What are some of the challenges mentioned in the article that may interfere with insect eating becoming popular in the United States? (key ideas and details) The challenges mentioned in the article that may interfere with insect eating becoming popular in the United States include the “ick factor” (that is, the cultural aversion to eating bugs), the lack of infrastructure for insect farming, and the relatively high cost of insect-based foods.
  4. How does the nutritional content of insects compare to that of traditional sources of protein? (compare and contrast) The article mentions that many insect species are rich in protein, iron, fiber, and other essential nutrients. It specifically compares cicadas and beef, stating that cicadas contain the same amount of protein per pound as beef. However, it notes that you would have to eat a large quantity of cicadas (about 230) to obtain the same amount of protein found in a 12-ounce steak. 
  5. According to the article, why might insect consumption be important to the future of food production? (problem and solution) The article suggests that insect consumption might be important to the future of food production because of the growing global population. The world’s population is expected to reach 9.8 billion by 2050, which is a huge number of people to feed. The article suggests that insects could be an efficient and sustainable source of food to meet the growing demand.


“Gross! Yuck! Ew!”

  • Read the informational text as a class. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.
  • As a class, discuss the following Close-Reading and Critical-Thinking Questions, some of which apply to both articles.  

Close-Reading Questions (5 minutes)

  1. How is disgust a survival tool? (key ideas and details) Disgust is a survival tool because it helps us avoid things that might make us sick, such as vomit, feces, and rotting meat, which often contain germs, such as parasites.
  2. What factors influence what people find disgusting? Can feelings of disgust change? (key ideas and details) The factors that influence what people find disgusting include an innate sense of what might be dangerous, cultural background, and prior experiences. The article suggests that feelings of disgust can change over time with exposure and familiarity, the way that nurses become accustomed to blood and pus.
  3. What message does author Kristin Lewis convey about different tastes and trying new foods? (inference) Lewis encourages an open-minded approach to food and people’s food preferences. She encourages readers to respect diverse food preferences and to be willing to explore new culinary experiences.

Critical-Thinking Questions (5 minutes)

  1. Would you try the dishes featured in the article? Why or why not? Answers will vary.
  2. What do you think it would take for insect eating to become popular in the U.S.? Answers will vary.

“Would You Eat This?”

  • Invite a volunteer to read the As You Read box on page 22 or at the top of the digital story page.

  • Read the article once as a class. (Differentiation: Share the lower-Lexile version of the article.) Optionally, have students listen to the audio read-aloud while they follow along. The read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.

  • Divide students into groups to read the article again and respond to the following Close-Reading and Critical-Thinking Questions, also located in the Resources tab.

Close-Reading Questions (25 minutes)

  1. What is entomophagy’s role in various cultures around the world? (key ideas and details) People around the world have been eating insects for a very long time. In the past, some cultures considered insects to be special treats. Today many people still eat bugs. In fact, more than 2,000 types of insects are eaten around the world. About 2 billion people, which is a quarter of all the people on Earth, include insects in their meals. So while many Americans may view entomophagy as strange, it is obviously seen as quite normal in many places.
  2. The introduction states that “eating [bugs] is easy on the environment.” How is this claim supported in the article? (supporting a claim) First, the article mentions that farming insects requires fewer resources (land, water, energy) than farming traditional livestock. For example, the article states that raising crickets for meat takes significantly less water and feed than raising cattle for beef. Second, the article explains that because insects grow and reproduce so quickly, farmers can produce large amounts of them efficiently. 
  3. What are some of the challenges mentioned in the article that may interfere with insect eating becoming popular in the United States? (key ideas and details) The challenges mentioned in the article that may interfere with insect eating becoming popular in the United States include the “ick factor” (that is, the cultural aversion to eating bugs), the lack of infrastructure for insect farming, and the relatively high cost of insect-based foods.
  4. How does the nutritional content of insects compare to that of traditional sources of protein? (compare and contrast) The article mentions that many insect species are rich in protein, iron, fiber, and other essential nutrients. It specifically compares cicadas and beef, stating that cicadas contain the same amount of protein per pound as beef. However, it notes that you would have to eat a large quantity of cicadas (about 230) to obtain the same amount of protein found in a 12-ounce steak. 
  5. According to the article, why might insect consumption be important to the future of food production? (problem and solution) The article suggests that insect consumption might be important to the future of food production because of the growing global population. The world’s population is expected to reach 9.8 billion by 2050, which is a huge number of people to feed. The article suggests that insects could be an efficient and sustainable source of food to meet the growing demand.

   “Gross! Yuck! Ew!”

  • Read the informational text as a class. Optionally, have students listen to the read-aloud while they follow along. The audio read-aloud is located in the Resources tab in Teacher View and at the top of the story page in Student View.
  • As a class, discuss the following Close-Reading and Critical-Thinking Questions, some of which apply to both articles.  

Close-Reading Questions (5 minutes)

  1. How is disgust a survival tool? (key ideas and details) Disgust is a survival tool because it helps us avoid things that might make us sick, such as vomit, feces, and rotting meat, which often contain germs, such as parasites.
  2. What factors influence what people find disgusting? Can feelings of disgust change? (key ideas and details) The factors that influence what people find disgusting include an innate sense of what might be dangerous, cultural background, and prior experiences. The article suggests that feelings of disgust can change over time with exposure and familiarity, the way that nurses become accustomed to blood and pus.
  3. What message does author Kristin Lewis convey about different tastes and trying new foods? (inference) Lewis encourages an open-minded approach to food and people’s food preferences. She encourages readers to respect diverse food preferences and to be willing to explore new culinary experiences.

Critical-Thinking Questions (5 minutes)

  1. Would you try the dishes featured in the article? Why or why not? Answers will vary.
  2. What do you think it would take for insect eating to become popular in the U.S.? Answers will vary.

3. WRITE ABOUT IT: SYNTHESIS (45 minutes)

  • Have students complete the Featured Skill Activity: Synthesis. This activity prepares them to respond to the writing prompt on page 26 in the printed magazine and at the bottom of the digital story page:

Do you think insects could ever become a staple of the American diet? Why or why not? Draw from both “Would You Eat This?” and “Gross! Yuck! Ew!” to support your ideas.

  • Alternatively, have students choose a task from the Choice Board, a menu of culminating tasks. (Our Choice Board options include the writing prompt from the magazine, differentiated versions of the writing prompt, and additional creative ways for students to demonstrate their understanding of a story or article.)

  • Have students complete the Featured Skill Activity: Synthesis. This activity prepares them to respond to the writing prompt on page 26 in the printed magazine and at the bottom of the digital story page:

Do you think insects could ever become a staple of the American diet? Why or why not? Draw from both “Would You Eat This?” and “Gross! Yuck! Ew!” to support your ideas.

  • Alternatively, have students choose a task from the Choice Board, a menu of culminating tasks. (Our Choice Board options include the writing prompt from the magazine, differentiated versions of the writing prompt, and additional creative ways for students to demonstrate their understanding of a story or article.)

CONNECTED READING

Text-to-Speech